Japanese Curry Pumpkin Soup #mommasrecipes. Reviews for: Photos of Curry Pumpkin Soup. Japanese pumpkin soup is perfect for chilly nights when you want to get snuggly and warm and it goes perfectly with some crusty baguette! I love pumpkin soup but only when it's made with Kabocha, but unfortunately Kabocha isn't very common in Australia and it can be quite tricky to find.
The typical soup curry consists of the following: a light curry flavored soup, chicken leg, and non-battered deep-fried vegetables ("suage"-style, 素揚 Unlike the typical Japanese curry, steamed rice is always served separately. You scoop up the rice and then dip into the soup curry to enjoy together. Soup was probably the reason I started cooking… and at first, it was just a Sunday thing. You can cook Japanese Curry Pumpkin Soup #mommasrecipes using 16 ingredients and 3 steps. Here is how you cook that.
Ingredients of Japanese Curry Pumpkin Soup #mommasrecipes
- Prepare 3 cups of diced Kabocha squash.
- Prepare 1 of carrot, diced.
- Prepare 1 cup of cut cauliflower or potatoes.
- It's 1/2 of onion, diced.
- You need 1 cup of leek, sliced.
- Prepare 4 oz of firm tofu, cubed.
- You need 1 cup of cooked beans, optional.
- Prepare 16 oz of homemade stock.
- You need 3 Tsp of olive oil.
- Prepare 2 Tsp of All purpose flour.
- Prepare 2 Tsp of butter.
- You need 1 tsp of each toasted cumin, coriander, fennel seeds, powered.
- You need 2 tsp of turmeric powder.
- It's 1/2 tsp of each chili, cinnamon and ginger powder.
- Prepare 2 Tsp of concentrated tomato paste.
- Prepare 1/2 cup of apple puree or 1 Tsp honey.
Weekday cooking didn't stand a chance. Pumpkin (or butternut squash) soup can go a whole bunch of directions. Red curry is one of my favorite things, especially mixed. I whipped this up for my family on Thanksgiving, and everyone was crazy about it!
Japanese Curry Pumpkin Soup #mommasrecipes instructions
- Make curry paste ahead of the time. Heat up butter and stir in flour on low heat. Once incorporated, add all spices and apple puree. Mix and cook until a thick paste form. Divide the paste into 2 blocks and refrigerate them. Next morning, saute carrot, cauliflower, onion in olive oil until aromatic, about 1 minute..
- Add Kabocha squash, tofu, cooked beans. Stir in one half of curry paste made yesterday. Pour in homemade stock and 32 oz of water. Cook on high heat for about 10 minutes. Check the doneness of the squash and add more paste if needed. Simmer for another 5-10 minutes..
- Serve with multigrain rice and another entree, such as chicken vegetable patty in one of my other recipe. https://cookpad.com/us/recipes/6681848-chicken-vegetable-patties-%E9%B8%A1%E8%82%89%E9%A5%BC?via=profile.
Even my brother, who is one of the pickiest eaters I know, asked for seconds of this curry pumpkin soup. —Kimberly Knepper, Euless, Texas. This Pumpkin Curry Soup is super nutritious, warming and comforting and really easy to make! Why you'll love this Pumpkin Curry Soup. This soup is pleasantly spiced, luxuriously smooth and has a wonderful natural sweetness. It's a great way to pack loads of.
